Honeycomb Mousse Dessert Cups are a delicious twist on traditional cheesecake. They feature a crumbly chocolate cookie base topped with a rich and creamy filling that's dotted with bits of chocolate-coated honeycomb.
Finished with a garnish of honeycomb pieces, these dessert cups offer the perfect combination of smooth cream cheese, chocolate, and the delicious crunch and flavor of honeycomb. Each bite is a blend of textures and sweetness, making these cups a great choice. This simple recipe creates a dessert that is very moreish!
Why You'll Love Honeycomb Cheesecake
You will really like this honeycomb mousse recipe because it's easy to make and tastes amazing. It's that simple! The combination of creamy cheesecake and crunchy honeycomb pieces in a bite-sized cup is just right.
It's a great way to enjoy the flavors of a big cheesecake without having to bake one. Plus, the chocolate and honeycomb give it an extra tasty kick that's different from your usual desserts.
If you're a fan of mini desserts just like I am, you're going to be thrilled with my collection of mini dessert cup recipes! From Coffee Mousse and Biscoff Mousse to Chocolate Mousse, Mango Cheesecake, Caramel Panna Cotta, and many more, there's a little something for everyone to enjoy.
Ingredients In Honeycomb Mousse
- Chocolate cookies: These provide a rich, chocolatey base that complements the sweetness of the filling.
- Softened Butter: Helps to bind the cookie crumbs together to form a solid base.
- Choc Coated Honeycomb Bars: Used both blended into the filling for texture and flavor, and as a garnish for decoration. They add a unique crunch and honeycomb taste.
- Cream Cheese: The main ingredient for the cheesecake filling, offering a rich and creamy texture.
- Brown Sugar: Adds sweetness and a slight molasses flavor to the filling.
- Heavy Cream: Used to give the filling its light and fluffy texture.
- Vanilla: Enhances the overall flavor of the cheesecake filling.
- Choc Coated Honeycomb Bars: Additional bars are used to garnish the top of each dessert cup, adding a decorative touch and an extra burst of honeycomb flavor.
How To Make Honeycomb Mousse Dessert Cups
Grab those chocolate cookies and crush them up real fine. A food processor or a stick blender will do the trick in no time.
Now, mix in some softened butter with those crumbs until everything sticks together nicely. This mix is going to be the foundation of your dessert cups.
Take this mixture and split it among your mini dessert cups, pressing down to make sure you've got a firm base in each one.
Whip Up the Filling:
Next up, take those choc-coated honeycomb bars and crush them into little bits. You're aiming for a crumbly texture, so have at it with a food processor or stick blender.
In a different bowl, beat the cream cheese and brown sugar together until it's nice and smooth. A hand mixer can help you get rid of any pesky lumps.
Pour in the heavy cream and a splash of vanilla into that cream cheese mix, and keep mixing until it thickens up and looks all creamy.
Fold in your crushed honeycomb pieces gently, making sure they're spread out evenly throughout the mix.
Put It All Together:
Now, take that filling and either spoon it or use a piping bag to get it on top of your cookie bases in the cups. Fill them up almost all the way to the top.
For a finishing touch, chuck some big chunks of chocolate-coated honeycomb on top of each cup for a bit of flair.
Chill Out Before Enjoying:
Stick your honeycomb mousse dessert cups in the fridge for about 2 hours. This wait time lets the filling firm up a bit and lets all those flavors get to know each other.
Once chilled, they're ready to serve. Pull them out of the fridge and enjoy your creation straight away.
Pro Tip
When you're mixing the cream cheese and brown sugar for the filling, make sure your cream cheese is at room temperature. This makes it way easier to get a smooth and creamy mixture without any lumps.
Starting with room temperature cream cheese can really make a difference in the texture of your cheesecake filling, making it silky smooth. Plus, it'll mix with the sugar much more easily, giving you that perfectly sweet and creamy layer for your dessert cups.
Serving Suggestions
For a fun twist on serving these Honeycomb Mousse Dessert Cups, try drizzling a bit of caramel sauce or chocolate hot fudge sauce over the top before adding the honeycomb garnish. This not only adds an extra layer of sweetness but also makes them look even more tempting.
If you're serving these at a party or gathering, you can also offer a small bowl of whipped cream on the side. Guests can add a dollop to their dessert cup if they like.
For a little color and contrast, sprinkle some crushed nuts or a few fresh berries on top of your honeycomb mousse. These small touches can elevate the presentation and add an extra dimension of flavor to your delicious dessert.
More Dessert Cup Recipes
- Toblerone Dessert Cups
- Mixed Berry Parfaits
- Mint Chocolate Cheesecake Cups
- Tim Tam Slam Ice Cream Recipe
Frequently Asked Questions
Yes, you can! These dessert cups are actually perfect for making ahead. Just prepare them as directed, then cover and refrigerate. They'll keep well for up to 3 days. The flavors will meld beautifully as they chill.
If chocolate-coated honeycomb bars are hard to come by, you can substitute them with any crunchy, caramel-flavored candy. Just make sure it has a similar texture to honeycomb for that delicious crunch. Alternatively, plain honeycomb candy dipped in melted chocolate can work as a homemade substitute.
Absolutely. While chocolate cookies are recommended for their rich flavor, you can experiment with other types of cookies like vanilla wafers, graham crackers, or even ginger snaps for a different twist. Just aim for a similar texture to ensure the base holds together well.
Honeycomb Cheesecake Dessert Cups
INGREDIENTS
Crumb Base
- 6 (6) chocolate cookies
- 1 tablespoon (1 tablespoon) butter unsalted and softened
Filling
- 6 (6) chocolate coated honeycomb bars small/minis
- 250 g (1 cups) cream cheese
- ¾ cup (¾ cup) brown sugar
- 300 ml (1 ¼ cups) heavy cream
- 1 teaspoon (1 teaspoon) vanilla extract or vanilla bean paste
Garnish
- 6 (6) chocolate coated honeycomb bars small/minis
INSTRUCTIONS
Base
- Blend cookies to a fine crumb using a food processor or stick blender. Add the softened butter to the crumbs and blend again until well combined.
- Evenly distribute the mixture between 12 mini dessert cups, pressing gently to form a firm base.
Filling
- Blend the chocolate-coated honeycomb bars to a fine crumb using a food processor or stick blender. Set aside.
- In a mixing bowl, combine the cream cheese and brown sugar. Use a hand mixer to mix until well blended and smooth.
- Add all of the heavy cream and the vanilla extract to the cream cheese mixture. Continue mixing until the mixture is well blended and thickens.
- Fold in the crushed honeycomb gently with a silicone spatula, ensuring it's evenly distributed throughout the mixture.
Assembly
- Transfer the filling into a piping bag and pipe onto the bases in the dessert cups, filling almost to the top.
- Cut the chocolate honeycomb bars into large pieces and place them on top of each dessert cup to garnish.
- Refrigerate for at least 2 hours to allow the filling to firm up slightly and for the flavors to meld together beautifully.
Paula Larkin says
Out of all the recipes you publish this is my husband’s favourite!
Fay says
How fabulous!